Pumpkin Dreams

Directions:
Preheat oven to 350F. Bring cream to a boil in a heavy saucepan, Add the vanilla bean, and immediately remove from heat. Allow cream with vanilla to stand for at least 20 minutes. Mix together egg yolks, 6 tablespoons sugar and nutmeg. Add pumpkin and orange liqueur and mix until smooth. Whisk in cream mixture. Divide the custard mixture among 6 1/2 cup ramekins (custard cups), preferably glass. Arrange the ramekins in heavy large baking pan. Add enough hot water to pan to come halfway up the other sides of the ramekins. Bake until sides are set but centers move slightly when shaken, about 20 minutes. Remove from water bath and allow to cool. Refrigerate (covered) for at least one hour.

Dream filling:
Beat the honey and cream together until thick and forming peaks. Place honey-cream in Flavor Express bellows. Using the thicker needle in unit, form a hole in center of custards, through to the bottom of the ramekin, and proceed to fill the custard center with the cream mixture bringing the mixture to the top of center, forming a soft swirl on top (see photo) Place the sprig of mint in the cream swirl, inserting stem into cream to hold mint securely in place.